Who doesn’t love nuggets? These bite-sized delights are a comfort food for both kids and adults alike. But what if you could enjoy all the crispy goodness of nuggets without any of the meat, dairy or oil? Enter baked Chickpea Nuggets – a vegan twist on a classic favorite that’s sure to satisfy your cravings while keeping things plant-based and allergy-friendly.
You may be skeptical of these mystery nuggets, but you will be pleasantly surprised. My family LOVES them, and they’re easy to make which I love.
Baked Chickpea Nuggets
Because these Chickpea Nuggets are baked rather than fried, they are a lighter and healthier alternative to traditional fried nuggets, without sacrificing any of the crispy texture or delicious flavor.
The crumb coating is what makes these work. You can use bread crumbs or corn flake crumbs. If you have food allergies make sure you find a brand that is safe for you. These gluten-free panko crumbs are a good option.
Plus, by making them at home, you have full control over the ingredients, allowing you to customize the seasoning and adjust the flavors to suit your taste preferences. These Chickpea Nuggets are so good you won’t even need a dip, but I’m partial to my Barbecue Sauce if you prefer a sauce.
Variations for Every Taste
Like most of my recipes, this one can be customized to your liking. Here are some easy ways to switch it up:
- Add spices like smoked paprika, cumin, or chili powder for a smoky or spicy kick.
- For extra flavor and texture, mix in finely chopped onions, garlic, or fresh herbs like parsley or cilantro.
- Experiment with different coatings for your chickpea nuggets, such as crushed cornflakes, panko breadcrumbs, or finely ground nuts or seeds for added crunch.
- If you’re a fan of cheesy flavor, you can sprinkle some dairy-free cheese shreds or grated vegan Parmesan over the chickpea nuggets before baking for a cheesy finish.
Chickpea Nuggets Recipe
This recipe makes about 20 nuggets.
Ingredients
- 1 15.5 oz. can chickpeas, drained
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp granulated onion
- 1 Tbsp nutritional yeast
- 1 Tbsp bread crumbs or panko
- ⅓ cup bread crumbs or panko for coating
Instructions
Step 1 – Preheat Oven
Preheat your oven to 350 degrees.
Step 2 – Process Chickpeas
Pour the drained chickpeas into a food processor and process for a few seconds. They will be chunky.
Step 3 – Add Spices and Bread Crumbs
Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. The texture will be similar to a baked potato you mash up with your fork.
Step 4 – Form Nuggets
Scoop up tablespoon sized globs and roll them into balls then smash them into nugget shapes.
Step 5 – Coat with Bread Crumbs
Pour bread crumbs into a bowl and coat each nugget.
Step 6 – Prepare Baking Sheet
Cover a baking sheet with parchment paper. Lay each nugget on the parchment but don’t let them touch.
Step 7 – Bake
Bake for 20 minutes, then flip and bake for 10 more.
Allow nuggets to cool slightly before serving.
Vegan Dipping Sauces
Half the fun of eating nuggets is dipping them! Here are some delicious, homemade options:
- Spicy Vegan Ranch Dressing
- Homemade BBQ Sauce
- Faux Cheese Sauce
- Homemade Vegan Ranch
- Creamy Italian Salad Dressing (Oil-Free)
Chickpea Nuggets
These allergy-friendly Chickpea Nuggets are perfect for plant-based eaters or people with food allergies. Enjoy them with your favorite dipping sauce.
Ingredients
- 1 15.5 oz. can chickpeas, drained
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp granulated onion
- 1 Tbsp nutritional yeast
- 1 Tbsp bread crumbs or panko
- ⅓ cup bread crumbs or panko for coating
Instructions
- Preheat oven to 350 degrees.
- Pour the drained chickpeas into a food processor and process for a few seconds.
- Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.
- Scoop up tablespoon sized globs and roll them into balls then smash them into nugget shapes.
- Pour bread crumbs into a bowl and coat each nugget.
- Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let them touch.
- Bake for 20 minutes, then flip and bake for 10 more.
- Allow nuggets to cool before eating.
Hey – these look delicious, Holly. I feel a new recipe night coming up soon! 😉
They look very similar to falafels which I love on salads. I’ll be fixing these for myself and the kids can have some if they want.
HI Martha, They are similar but these have a crunchy outside and the flavor is quite a bit different.
This recipe sounds yummy! Can’t wait to try it.
Thanks Alexandra! I hope you love them!
These are so bomb!! I love it!
We loved them! I couldn’t believe that everyone in my house loved them. That doesn’t happen often.
They tasted good but I had a hard time getting them to stay together and the corn crumbs to stick. Should I have added a little bit of liquid? They were a bit dry and crumbly.
I didn’t add any liquid, try processing them in the food processor a little bit longer. Mine were really sticky.
I’ll try to add some of my in-process photos.
I added 2 flax eggs since mine wouldn’t stick either, and it worked great!
I made another chckpea recipe last night and I dipped my nuggets into the drained chickpea liquid then rolled in the crumbs. It worked very well. However, I also added some vegan poultry seasoning t nuggets. I cant wait to try this recipe with the nooch added. great idea..
Um, these look INSANE. Like, in a good way!! Definitely want to try!
Thanks Kirsten! My whole family loved them which says a lot. The corn crumbs make them surprisingly crisp for something that is baked. Definitely a winner in our house.
What size can?
Hi Suzanne,
I just updated the recipe to specify. We used a 15.5 oz can of chickpeas. Some can are 15 or 16 ounces, either of these will work.
I hope you enjoy it!
Thanks for the recipe. Just made them – delicious! I doubled the garlic. I also had trouble getting the cornflake crumbs to stick (I actually used a mixture of cornflake crumbs, panako bread crumbs and italian seasoning). To help, I lightly dipped them in water before the corn flake crumbs and they worked perfectly. I baked them at a higher temp of 400. One issue I had was that they fell apart a bit. Each dip in ketchup left half the nugget behind! 🙂 Maybe I need to squeeze the nuggets together tighter when forming?? Thanks again, they were approved by 1/3 of my kids! 🙂 success…they never agree! 🙂
Hi Tabitha,
I’m glad that you loved them! They are such a fun finger food to make.
I’m not sure why you had trouble keeping yours together. They could have dried out to much cooking them at 400.
Mine were really sticky before I rolled them and didn’t have trouble getting them to stick. I expect that maybe your mix was a little dryer. Next time add a few spoonfuls of liquid in while you are processing them and see if they stick together.
The Southern Corn Crumbs worked perfect for me!
thanks! They’re definitely a recipe to try again!
If I were to use dried chickpeas for this, would I have to boil them beforehand or soaking overnight before processing would be fine?
They would need to be cooked first. I would soak them overnight, then cook in my Instant Pot. After allowing them to cool, you could make them into this recipe.
Sooooo crumbly!!! 🙁 next time I’ll add some water or something
Hi Jen, I’m sorry they crumbled. This weekend I’ll add some step by step pictures. Hopefully, that will better convey the texture of the chickpea nuggets.
Has anyone tried freezing these? I’m wondering if freezing them would change the flavour(in a bad way) and how long they last in the freezer? Thanks! -M
I’ve never tried freezing them but I’m going to next time so I can report back. I don’t think they will hold up as well in the freezer though.
Any update on this? I’m wondering about making a triple batch and freezing them.
I still haven’t tried freezing them. We always finish them same day.
Amazing idea! I tired them twice – another time I didn’t have any chickpeas on hand so I used white beans – even better I think! The only issue, don’t know why my crumbs didn’t want to stick so well as yours, so I dump nuggets in water another time in milk before coating in crumbs (I recomend trying this tip – it made them even better). Also too salty for me and my family. But in general amazing! thank you for the recipe!
Agata, You can omit the 1/2 tsp. of salt. Also check the breadcrumbs you are using, they may contain added salt too.
I’ll often switch white beans for chickpea and usually prefer them as well. I used chickpea’s here so I could plant on the name Chickpea Nuggets instead of just vegan nuggets. I may try them with white beans next too.
I think it matters what type of canned chickpea you use. Some have an agent added for texture, these chickpeas don’t mash as well. You have to boil that type first. Using dried chickpeas you coook at home, or a version with very few ingredients will have better results.
Hi Karlyn,
Thanks for the insight! That could be true. I only buy chickpeas without extra ingredients. Usually just water and salt if I remember correctly but next time I shop I’ll look at some of the other cans. I just bought some at Sprout’s and the ingredient list was plain. I do rinse and drain them before I use them.
I’ve been experimenting with minor tweaks so I can offer more suggestions. I’ll keep my eye on ingredients though to see if I find the texture agent you mentioned.
I don’t have a food processor. Can I use a blender or mash by hand?
Hi Dolly, I would start with a blender then if it needs more mashing use a fork. The biggest problem people are making it making them too moist (and maybe too big) and they fall apart.
hi, is it possible to freeze them ahead? if so, do you cook it then freeze it, or do you freeze it as is then oven bake them? thanks!
Lita, I have not tried freezing them. I’m not sure how well they would work. Once I try it I’ll be sure to share my results.
Great, simple recipe! Love it!
Can I sub the corn crumbs for something like toasted, popped aramanth, or something else?
You could certainly try Helen but I haven’t tried any substitutions. You might need to grind them up because the corn crumbs are closer in texture to a coarse corn mean or coarse bread crumb.
Thanks so much, Holly. My husband and I tried them this week, and they are delicious! Finally, something I can keep on hand for my grandchildren who tend to be finicky about vegan fare. I’m making another batch today since my daughter is bringing her kids over for dinner tonight. They love finger foods, and dipping is their favorite thing to do with food. You are a lifesaver! <3
I’m thrilled to hear that! Thank you for letting me know how much you enjoy them. I hope your grandchildren do as well.
Did you use the tortilla crumbs or cornflakes crumbs?
I used the corn crumbs. I have the tortillas crumbs through and use them on my Enchilada Casserole.
Hi these look amazing cant wait to try them… I want to make I advance for a dinner party. Do they freeze well?? Thank you
I’ve never tried freezing them Channa. I’m not sure how they would work but if I try it I’ll update the recipe with more info.
OMG! just took them out of the oven and immediately got addicted! Thank you for sharing such an amazing recipe <3
I’m so glad Nicole! 🙂
Question. ..what are they? Are the cornflakes or can I use Panky breadcrumbs? Tha3
Hi Amanda, They are similar to corn flakes but I think they are drier and more coarse. You can try using either crushed corn flakes or Panko crumbs but I’ve never tried making the Chickpea Nuggets using them.
If you dip these in ketchup, I think it taste just like frozen fish sticks!! I LOVED fish sticks as a kid, so I got a kick out of it 🙂 Next time I make these, I will form them into the shape of fish sticks, lol
That is a riot Cathy! I’ve worked on a “fishy” flavor but I haven’t gotten the consistency right.
Just don’t make them too skinny because they will break.
What is nutritional yeast?
Hi Patty,
Here is a great post about nutritional yeast! http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html
Has anyone tried to make these with cornmeal as a coating along with bread crumbs instead of the corn crumbs? thats all I have on hand a I want to try it that way (the rest of the recipe would be the same though)
Also thank you for posting the recipe, I’m going to try this tomorrow hopefully 🙂
New to this site. What are corn crumbs?
Hi Diane,
They are the product features and linked too in the post. They are similar to corn flake crumbs but uses like bread crumbs.
what are corn crumbs?
Could one substitute parm cheese for the nutritional yeast?
Hi Margaret,
You could give it a try. We are dairy-free so I can’t play around with it but if you do I’d love to hear what you think.
Tried it with the (dry) parm cheese. Husband LOVED it! He said I could make these every week as far as he’s concerned. I’m tempted to put a more “savory” spice in it. Not sure what. Maybe even some dry massel chicken bouillon, which is actually vegetarian. Thanks again for this recipe!
I love all the Massel flavors!
Super cool recipe! I suggest adding mustard powder and/or turmeric as well as paprika to give it those yummy flavors that chicken nuggets usually have!
Feel free to change it up to meet your needs. My kids aren’t fond of mustard but I like paprika.
Hi, are you aware that there are McDonald ads on this page?
Hi Charlene,
I’m sorry there was a McDonald’s ad on my site. I don’t actually control what ads are presented. Ads are typically shown to people based on their search preferences. That doesn’t mean you were searching for fast food but you could have been searching for a veggie burger or oven baked fry. Search engines and ad providers see those key words and try to show you ads based on that.
I recently tried looking up where I could find Silk yogurt in my area and got a bunch of ads for dairy yogurt.
We have one person allergic to several legumes: peanuts, soy, chickpeas,lentils and green peas among them. Any suggestions what else might work? This is one of the reasons I am skeptical (and that is not all of the allergies) plant-based would work for the entire family, yet the recipes look amazing and we are wanting to implement more creative ways to cook veggies.
Legumes and tofu would be my top choice. If you are avoiding them I would go with cauliflower. Check out this recipe https://myplantbasedfamily.com/2015/05/22/bbq-cauliflower-bites
Can I use cooked chickpeas? And if so then how much of them should I use? It could be hard to find canned chickpeas where I live but there are those packaged dried chickpeas that you boil
Use 1 1/2 cups cooked chickpeas in place of a can.
Blessings, Holly.
How many nuggets does this recipe yield?
I am also going to substitute the crumbs for quinoa since I have heard great things about it being an awesome coating.
Anyhoo, thanks bunches in advance for your reply. 😀
Thanks for the great recipe, I make them with oat flour instead of breadcrumbs. I’ve made them so often I don’t bother measuring anymore, and they have been an absolute lifesaver for my busy life. Thanks!
I don’t know what I did wrong but these did not work for me at all. They were crumbly and tasteless ☹️
Hi Shelley,
I’m sorry these didn’t work for you. I’ve heard from so many people how much they love them and how well they turn out. Perhaps the moisture level was wrong for you. If they were too dry before coating and baking I could see them getting crumbly.
I made these as directed, and thought they were dry and tasteless. I have noted some of the other reviewers comments and may try them again using their suggestions. I used my air fryer to cook them and they came out very crunchy on the outside, but the chickpea mixture was only saved with the dip I made. I will try again tho with modifications to try to get them a little more moist inside
I’m a little confused. In the comments I noticed a lot of people mentioned corn crumbs. So I went back to the ingredients and it lists bread crumbs or panko but then seen where the instructions said corn crumbs. Can you use bread crumbs or panko? Also I was wondering if it would work to make them in to patties for sandwiches?
Thank you for the recipe! I made them and I loved them! They were a little crumbly but I know now…(Can you tell I’m a doer first and then a reader) that I could just add some water. Will absolutely be making these again!
I just made these! 15 was my yield using a tbsp spoon to scoop. I dipped them in water and used a layer of panko and breadcrumbs to fill gaps. They were pretty darn good. I appreciate the recipe!! It was easy, worked and my boyfriend loved them. I like it as is… however I am going to try subbing 1/2 quantity of chickpeas with mushroom (for chewiness), a flax egg and mustard.
Hi. Could these be made in advance and then be reheated? If so how would you reheat?
These were easy to make & tasty–thanks!
Hi there I was just wondering can these be frozen??
Thanks Sarah! X
Só, should we use bread crumbs or corn crumbs?
I used corn crumbs but those aren’t widely available so bread crumbs work too.
Thanks so much for this recipe. Let me cut to the chase: I ate 3/4 of my batch right after cooking them and I’m working on the rest. Also, I felt so good after eating them! You know how when you eat meat it tastes OK but when it hits your stomach you feel queasy? This was the opposite of that. I had a feeling of wellbeing which lasted quite awhile. Pretty cool!
I too found the mixture too dry but that was my fault. Instead of using canned chickpeas I used dried ones I’d cooked the night before. Undercooked and dry, actually.
Thanks for all your recipes!
I’m thrilled you loved them! I also eat them right out of the pan! I can’t resist!
I love the taste of freshly made chickpeas over the canned versions but I don’t always plan far enough ahead for that.
Thanks for reading!
Do these freeze well?
So, the wife and I just started trying to be vegan. I have always been the guy who said “if there’s no meat, it is not a meal”. We thought these were tasty, and easy to do, and I did not step away from dinner feeling like I was missing out on anything. I appreciate all of you who have been making recipes for years sharing with those of us who are trying to find our way. Between my pickiness, and my wife’s pickiness, it is tough, but we are working our way through!
Thanks Jason! I’m glad you enjoy them! For me, having hearty recipes is a must have to making plant-based eating work. Sounds like you are doing a great job!
I have three fussy eaters, out of four kids, and these look like a great way to hide some veggies and sneak them into my boys’ diets. Thanks for this great recipe.
I hope all of your kids love them! For my son that is on the picky side of things, I have to be careful that he doesn’t think I’m trying to trick him. I call them chickpea nuggets and not chick’n nuggets or anything else like that.
I wasted by only can of chickpeas on this pile of crap horrible. don’t do ever!!!
The recipe says “teaspoon-sized balls” but this seems awfully small and I’m getting way more than 20 nuggets. Could you have meant tablespoon? I mean, people have been making these for years and everyone is happy, but still. Thanks!
Yes, you are right. We just noticed this error. It should be tablespoons. I will update it now before I forget. Thank you for mentioning it.